Sunday, March 10, 2013

Nopales Enchiladas with Tomatillo Sauce

Nopales Enchilada with Tomatillo Sauce

This
was an amazing meal! I bought nopales at the grocery store--the flat
piece of a prickly pear cactus--already dethorned and sliced into
strips. All I had to do was cook and eat them. I parboiled them in a
pan with an inch or so of water, then put them aside until the tomatillo
sauce was ready and I could assemble the enchiladas.

The
sauce is amazing. Take 10 or so fresh tomatillos, 2-4 Jalapeno or Serrano peppers, and put them into an oven-proof skillet. Put them
under the broiler until they are blackened, like in my picture above.
Then run them through the blender and liquify them. Pour into a pot
with 4-6 cups of vegetable broth, bring to a boil, add salt to taste,
and it is ready.

Dip 1 or 2 corn tortillas at
a time into the hot tomatillo sauce and leave for 20-30 seconds. Pull
out and lay on a plate, fill with nopales and mushrooms (or whatever you
like), roll and smother in Tomatillo Sauce.